carrots Archives - domenica dreams of calamari

tahiniveggies

I really love tahini. If you don’t know what it is, it’s a Middle Eastern paste made of ground sesame seeds and it’s delicious. It’s one of the key ingredients in hummus but I really like the roasty flavor it acquires when it is baked. It’s great baked with meat (can you say lamb?!), beans or vegetables.

10 small carrots
12 small brussels (halved)
1 lemon
1 lg garlic clove
2 tbsp tahini (depending on thickness)
1 tsp cumin
1 tbsp tamari (can substitute soy sauce)
1/4 cup cannelini beans
1 tbsp water
olive oil
black pepper

in a small bowl mix tahini, tamari, cumin, lemon juice and water
pre-heat oven to 350°F
mince garlic and add to the sauce, juice half of the lemon into the sauce as well
line a baking dish and spread the carrots, beans and brussels in it; drizzle them with a little olive oil and sprinkle with pepper
pour tahini sauce over everything
bake for 20 minutes or until tahini starts turning golden brown and brussels are roasted to your liking

I love pickled carrots. I made a batch of these and we ate the whole jar last night (not the glass). The magical thing about these is that you can keep re-using the pickling juice so if you’re a little lazy or extremely conscious of waste or addicted to pickled carrots (guilty of all three), try this recipe!

3 average size carrots
1/2 cup apple cider vinegar
1/4 cup water
1 tbsp. brown sugar
1 tsp. salt

cut stems and tail ends off carrots and peel
then halve them and quarter them (or do whatever slicing suits your jar)
put vinegar, sugar and salt in jar and stir it around until it’s mostly dissolved
add the carrots, cap, and shake it up a bit
then uncap and add just enough water to cover carrots and shake again
leave in fridge for at least 30 minutes

Here’s Kanye West singing about his three addictions
if you’re so inclined.

And here is the Portlandia pickling clip again to get you in the spirit.

Tag: carrots

Tahini Roasted Veggies and Beans

Pickled Carrots